English60 min
Green bean casserole
A side. Green beans in a browned mushroom sauce, with a crisp onion top. Eight servings.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
8
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
264
Calories
2,114 kcal in this batch
Protein
5.9 g
Fat
17 g
Carbs
24.3 g
Per serving stays put. Amounts follow the headcount.
Ingredients
onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Heat the oven to 375°F.
- 2
Boil the green beans in salted water for 4 minutes, until they are bright and just tender. Use a pinch of the salt in the water. Drain the beans and spread them out so they stop cooking.
- 3
Melt the butter. Cook the mushrooms and the onion until the mushrooms are brown, not steaming. Add the garlic and the thyme.
- 4
Stir in the flour and cook 1 minute.
- 5
Whisk in the milk, the broth, and the soy sauce. Simmer until the sauce coats a spoon.
- 6
Stir in the rest of the salt and the pepper. Fold in the beans.
- 7
Spread it in a baking dish. Bake 20 minutes.
- 8
Cover the top with the fried onions.
- 9
Bake until the onions are deep gold and still crisp, about 8 minutes more.
Cook's notes
Brown the mushrooms or the sauce tastes flat. A 6-ounce can of crispy fried onions is the right amount. Add them at the end so they stay crisp.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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